Garlic + Parmesan Stuffed Mushrooms

Time to get some new holiday/party recipes on the blog! This recipe is my go-to for stuffed mushrooms. I love mushrooms, but ordering stuffed mushrooms in a restaurant always seems like a ridiculous expense when they’re so easy to make at home. You can always adjust this basic recipe to your own tastes, but I like this one just as is!

12 whole fresh mushrooms

1tbsp olive or vegetable oil

1tbsp minced garlic (2 cloves or so)

1 block (8oz) cream cheese, softened

1/4 cup grated parmesan cheese (in a pinch I’ll use the shaker cheese, that’s what we call it, the cheese in the container in the fridge?)

Wash mushrooms and break off stems. Keep the stems and chop them up fine.

Heat oil in a skillet over medium heat (be careful not to have the heat too high). Add garlic and chopped mushroom stems and fry until moisture has disappeared (just a few minutes as you don’t want to burn the garlic). Set aside to cool.